BACON
It’s easy to cut corners when making bacon: injection brining, adding phosphates, liquid smoke, etc. We don’t do any of that. We start by using local heritage-breed pork, then slowly brine and smoke our bellies to perfection. Whether you want an entire slab or sliced to your preferred thickness, our bacon will be sure to put a smile on your face.
WAGYU BEEF BACON
Mishima Reserve Luxury Beef Navel
PEPPERED BACON
Coated with cracked black pepper
NATURALLY CURED BACON
Cured without nitrates
ENGLISH RASHERS
The meatiness of Canadian bacon but with a rich fat layer like American bacon, a classic component of a full English breakfast
PEAMEAL BACON
Wet-cured pork loin with a cornmeal crust (actually Canadian)
APPLEWOOD BACON
Brined and smoked over applewood
JALAPENO BACON
Applewood bacon rubbed with fresh jalapenos before smoking
LOW SODIUM BACON
Applewood bacon with 60% less sodium
CANADIAN BACON
Dry-cured back bacon smoked over hickory (actually not Canadian)
